Fish and Seafood Recipes - Fresh Sardines with Pine Nuts and Anchovies Recipe

Ingredients

Serve 4

• 75 ml/3 fl oz olive oil, plus extra for brushing

• 250 g/8 oz fresh white breadcrumbs

• 40 g/1 1/2 oz sultanas, soaked in hot water and drained

• 40 g/1 1/2 oz pine nuts

• 1 tablespoon chopped parsley

• 40 g/1 1/2 oz can anchovies, drained and chopped

• pinch of nutmeg

• 750 g/1 1/2 lb fresh sardines, scaled, gutted and heads and

• backbones removed

• about 12 bay leaves

• 4 tablespoons lemon juice

• salt and pepper

• lemon wedges, to garnish

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Method:

1. Heat 4-5 tablespoons of oil in a frying pan. Add half the breadcrumbs and fry over a moderate heat, turning them frequently with a metal spatula, until they are a light golden brown.

2. Remove from the heat and add the sultanas, pine nuts, parsley, anchovies and nutmeg. Season to taste with salt and pepper.

3. Place a little of the mixture inside each sardine and press the sides together to close. Brush a large oven-to­table dish with oil.

4. Arrange rows of sardines in a single layer in the dish and place half a bay leaf between each sardine.

5. Sprinkle the remaining breadcrumbs and the oil over the top and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 30 minutes.

6. Sprinkle the lemon juice over the top just before serving. Serve hot, garnished with lemon wedges.